You know those nights when everyone’s starving, you’ve got about five minutes before melt-down hits, and the thought of cooking feels impossible? Yeah, I’ve been there. A million times! That’s exactly how I fell head-over-heels for my Slow Cooker Bean and Cheese Enchiladas. Seriously, it’s become my absolute go-to. Imagine this: savory, cheesy, comforting enchiladas that practically make themselves. You just toss some stuff into the magical slow cooker, and hours later, dinner is done. No fuss, no stress, just pure, cheesy bliss. I stumbled upon this little gem when I was juggling work and way too many after-school activities, and it was a total game-changer. It’s proof that delicious, home-cooked meals don’t have to be complicated!
Why You’ll Love These Slow Cooker Bean and Cheese Enchiladas
Honestly, these enchiladas are a lifesaver! Here’s why they’ve earned a permanent spot in my recipe rotation:
- Super Simple: You dump, you roll, you cook. That’s it! The slow cooker does all the hard work.
- Minimal Mess: Forget a sink full of pots and pans. Everything happens in one pot (well, the slow cooker pot!).
- So Cheesy & Flavorful: The beans, sauce, and two kinds of cheese blend into pure comfort food heaven.
- Perfect for ANY Night: Busy weeknights, lazy weekends, potlucks – these are always a hit!
- Totally Vegetarian: A hearty meatless meal that satisfies everyone, no matter their dietary preferences.
Gather Your Ingredients for Slow Cooker Bean and Cheese Enchiladas
Okay, so to whip up these amazing enchiladas, you’ll need just a few things from the pantry and fridge. It’s all about simple, good stuff!
- Black Beans: One 15-ounce can, make sure to rinse and drain them really well.
- Enchilada Sauce: You’ll want one 10-ounce can. I usually go for a medium heat, but you can totally grab hot if you like a kick!
- Cheese, Please!: We’re using a cup each of shredded Monterey Jack and shredded cheddar. Mix ’em up for the best melty goodness!
- Tortillas: Eight corn tortillas are what you need. The key is warming them up a little so they don’t crack when you roll them.
- Water: Just half a cup will do the trick for the slow cooker.
Step-by-Step Guide to Making Slow Cooker Bean and Cheese Enchiladas
Alright, let’s get these bad boys in the slow cooker! It’s honestly way simpler than it sounds, and soon you’ll be enjoying the most delicious, fuss-free enchiladas. Trust me on this one!
Preparing the Flavorful Filling
First things first, grab a medium-sized bowl. Dump in those rinsed and drained black beans, your can of enchilada sauce, and both the Monterey Jack and cheddar cheeses. Give it all a good stir until everything is nicely combined. You want to make sure that delicious sauce and cheese are coating all those beans. It’s going to smell amazing already!
Assembling Your Slow Cooker Bean and Cheese Enchiladas
Now for the fun part – rolling! To make your corn tortillas more pliable and stop them from cracking, just give them a quick zap in the microwave for about 30 seconds, or warm them up on a dry skillet for a few seconds per side. Spoon about a quarter cup of that yummy bean and cheese mixture onto each tortilla and roll ’em up nice and snug. Place them seam-side down in your slow cooker. I like to arrange them snugly so they don’t unroll.
The Slow Cooking Magic
Once all those little enchilada rolls are tucked into the slow cooker, gently pour in that 1/2 cup of water. This just adds a little extra steam and keeps everything from drying out. Put the lid on tight, set it to low, and let it work its magic for 2 to 3 hours. You’ll know they’re ready when they’re heated all the way through and bubbly. Easy peasy, right? These Slow Cooker Bean and Cheese Enchiladas are seriously a weeknight miracle.
Tips for Perfect Slow Cooker Bean and Cheese Enchiladas
Alright, friends, let’s talk about making these enchiladas absolutely *perfect* every single time. It’s all about a few little tricks that make a big difference. First off, warming those tortillas is non-negotiable! If they’re stiff, they’ll just crack when you try to roll them, and nobody wants that. A quick spin in the microwave or a few seconds on a hot skillet is all they need to become wonderfully pliable. And about the cheese? While the recipe calls for a Monterey Jack and cheddar combo, feel free to get creative! Pepper Jack would add a lovely little kick, and a sprinkle of cotija on top after cooking is divine. If you’re feeling fancy, maybe check out these cheesy garlic bread sloppy joe melts for another cheesy inspiration, or my loaded bacon cheeseburger pasta can also give you some ideas on handling cheese!
Don’t be afraid to amp up the sauce flavor, either. You can always add a pinch of cumin or a dash of chili powder to your enchilada sauce before mixing it with the beans and cheese if you want an extra layer of flavor. Just make sure you don’t overfill the tortillas – you want to be able to roll them up neatly without everything bursting out. For side dish ideas, my cheesy ranch potatoes would be absolutely killer with these!
Serving Suggestions for Your Enchiladas
Okay, so once these glorious Slow Cooker Bean and Cheese Enchiladas are ready, you’ll want to serve them up with all the fixings, right? My family pretty much goes wild for them!
You absolutely HAVE to have some cool, creamy sour cream for contrasting that warm, cheesy goodness. A dollop right on top is pretty much mandatory. Then, there’s fresh salsa – a medium pico de gallo is perfect, or even a smoky salsa verde. And don’t forget the avocado! You can slice it, dice it, or even mash it up into some guacamole – maybe check out this simple avocado toast recipe for inspiration on how to prep it. A little sprinkle of fresh cilantro or thinly sliced green onions adds a pop of freshness too. Honestly, these enchiladas are so versatile, they’d even be great alongside a simple Caesar salad for a complete meal. Enjoy!
Ingredient Notes and Substitutions
Now, let’s chat about the ingredients for these Slow Cooker Bean and Cheese Enchiladas. While the classic combo is fantastic, there’s always room to make them your own! For the beans, if you’re not keen on black beans, pinto beans work like a charm—just make sure they’re rinsed and drained well. And cheese? Oh, we love options! While Monterey Jack and cheddar are my go-to for that perfect melt and flavor, feel free to swap in Colby Jack, a Mexican blend, or even a sharp white cheddar if that’s what you’ve got. If you’re looking to spice things up, grab a can of hot enchilada sauce instead of medium, or sneak in a little diced jalapeño with the bean mixture.
Storage and Reheating Instructions
Got leftovers? Lucky you! These Slow Cooker Bean and Cheese Enchiladas actually taste even better the next day. Once they’ve cooled down a bit, just pop them into an airtight container. They’ll keep nicely in the fridge for about 3-4 days. If you’re planning ahead, you can totally freeze them too – just make sure they’re in a freezer-safe container. They’re like a cozy hug in food form, kind of like my crock pot crack potato soup!
Reheating is a breeze! For the fridge leftovers, I usually pop them back into the slow cooker on low for about 30 minutes just to warm them through, or you can zap them in the microwave for a minute or two. If you’re reheating from frozen, give them a bit longer in the slow cooker, or let them thaw in the fridge overnight first. Nobody likes a cold bean and cheese surprise!
Frequently Asked Questions About Slow Cooker Bean and Cheese Enchiladas
Got questions about these cheesy wonders? I’ve got answers! Making these Slow Cooker Bean and Cheese Enchiladas is super flexible, so let’s dive in!
Can I use flour tortillas instead of corn?
Oh, absolutely! While corn tortillas are traditional and hold up beautifully here, flour tortillas work just fine. Just be gentle when you roll them, as they can sometimes be a bit softer. They’ll still give you that delicious cheesy, bean-filled enchilada goodness, just a slightly different texture. Sometimes it all depends on what’s in your pantry!
How do I make these vegan?
Making these vegan is super easy! The trick is swapping out the cheese for your favorite dairy-free shredded cheese blend – there are so many fantastic options out there now! You might also want to check that your enchilada sauce doesn’t contain any animal products, though most are naturally vegan. The beans and sauce are already plant-based, so it’s mostly just a cheese swap. So delicious and so adaptable, just like this vegetarian chili!
Can I add meat to these enchiladas?
You sure can! If you want to add some meat, cooked shredded chicken or seasoned ground beef would be fantastic additions. Just mix your cooked meat right in with the bean and cheese mixture before filling the tortillas. You could also brown some ground turkey or beef and drain it really well before adding it. It’s another way to make these enchiladas hearty and satisfying, kind of like how you might prepare sheet pan chicken fajitas – just think about getting that protein cooked and ready!
What if I don’t have black beans?
No worries at all! Pinto beans are a wonderful substitute and work just as well in these enchiladas. Just make sure you rinse and drain them thoroughly, just like you would with the black beans. Kidney beans could even work in a pinch, though they might give a slightly different texture. Whatever you have on hand, these enchiladas are pretty forgiving!
Nutritional Information
Just a heads-up, the nutrition info for these Slow Cooker Bean and Cheese Enchiladas is an estimate, okay? It can totally change depending on the exact brands you use and how much cheese you *really* pile on (no judgment here!). But generally, two enchiladas will give you around 350 calories, 15g of fat, 15g of protein, and a good dose of fiber thanks to those beans!
Print
Slow Cooker Bean and Cheese Enchiladas
- Total Time: 3 hours 15 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy and flavorful vegetarian enchiladas made in your slow cooker.
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 corn tortillas
- 1/2 cup water
Instructions
- In a bowl, combine black beans, enchilada sauce, Monterey Jack cheese, and cheddar cheese.
- Warm tortillas slightly to make them pliable.
- Spoon about 1/4 cup of the bean and cheese mixture onto each tortilla and roll them up.
- Place rolled tortillas seam-side down in a slow cooker.
- Pour 1/2 cup water over the enchiladas.
- Cover and cook on low for 2-3 hours, or until heated through.
Notes
- Serve with your favorite toppings like sour cream, salsa, or avocado.
- For a spicier enchilada, use a hot enchilada sauce.
- Prep Time: 15 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: slow cooker, bean, cheese, enchiladas, vegetarian, easy, quick